Chocolate Berry Pavlova

Chocolate Berry Pavlova is more than just a dessert, it’s a showstopper that combines the crispiness of meringue, the richness of chocolate, and the freshness of seasonal berries. This delicious treat looks spectacular on the table but it is really quite simple to make!

What is a pavlova?

Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It features a crisp outer shell and a soft, marshmallow-like interior, typically topped with whipped cream and fresh fruit such as berries or kiwi. Originating from Australia and New Zealand, pavlova has also become a popular treat in the UK.

Why should I make Chocolate Berry Pavlova?

If you are looking for a summer dessert for a special occasion then Chocolate Berry Pavlova ticks all the boxes. The chocolate meringue is made even more chocolatey by a layer of melted chocolate then topped with whipped cream and a compote of summer berries.

The blend of sweet meringue, slightly bitter chocolate, and tart berries is the perfect combination of flavours and textures and this indulgent dessert is always popular.

What ingredients do I need to make the Chocolate Berry Pavlova?

Most of the ingredients you will need are items that you may already have in your larder or fridge. Others are readily available in supermarkets and stores. Here is what you need:

• Eggs
• Salt
• Sugar
• Cornflour (cornstarch)
• White Wine Vinegar
• Cocoa powder
• Vanilla Extract
• Chocolate
• Cream
• Mixed summer berries

Scroll to the end of this article to find the full recipe and all quantities of ingredients, with step-by-step instructions.

What do I do with the egg yolks that are left over from making the meringue?

After making pavlova, you’ll have leftover egg yolks that need not go to waste. These can be used in a variety of delicious recipes, such as homemade custard sauce, creamy butterscotch pudding, lemon curd, or rich mayonnaise. Egg yolks also add richness to pasta dough, hollandaise sauce, and ice cream, making them a versatile ingredient for both sweet and savoury dishes.

What kind of sugar should I use?

I recommend that you use white caster sugar (superfine) as it dissolves quickly and easily.

Why should I add cornflour to the meringue for the pavlova?

You add cornflour to pavlova to help create a soft, marshmallow-like centre while maintaining a crisp exterior. It works by slightly stabilising the egg whites and preventing the meringue from becoming too dry or chewy, resulting in the characteristic texture that sets pavlova apart from other meringues.

Why add white wine vinegar to the pavlova?

White wine vinegar is added to pavlova to ensure that the egg whites reach maximum volume and form a glossy, firm meringue. As with the cornflour the vinegar contributes to a crisp exterior while keeping the centre soft and marshmallow-like.

What is Vanilla Extract?

Vanilla Extract is made by immersing vanilla beans in vodka or another clear spirit. You can make your own or buy pure vanilla extract. Always check that you are buying pure vanilla extract and not vanilla essence or anything that is labelled imitation or vanilla flavouring.

Can I use Vanilla Bean Paste?

Yes, vanilla bean paste is also a good choice. Be aware that you will have little flecks of vanilla seeds that may show in your pavlova.

What kind of chocolate should I use?

I use dark (semi-sweet) chocolate for this dessert. I think this works well with the sweet meringue and the richness of the whipped cream.

Why paint the chocolate over the meringue?

As well as providing an additional delicious flavour and texture, the chocolate actually acts as a barrier between the meringue shell and the moisture of the cream and the berry compote.

This means that you can assemble the pavlova earlier than you can if you put the cream and fruit directly on the meringue base.

What kind of cream do I need?

You will need double (heavy) or whipping cream with at least 30% fat content. The cream should be whipped to soft peaks before piling onto the chocolate covered pavlova.

What kind of berries can I use for the Chocolate Berry Pavlova?

You can use fresh or frozen mixed berries. I like a combination of blackcurrants, raspberries and redcurrants. But, strawberries and blackberries also add their own unique flavour to the berry compote.

How many people will Chocolate Berry Pavlova serve?

You can get 8 generous portions from this pavlova, more if you cut smaller portions.

Can I make Chocolate Berry Pavlova ahead of time?

You can prepare a pavlova meringue base up to 1–2 days in advance. Once baked and cooled, store the meringue in an airtight container at room temperature to keep it crisp on the outside and marshmallow-like inside.

It’s best not to store the meringue in the fridge before assembling, as moisture can soften its texture. Assemble the pavlova with cream and fruit as close to serving time as possible to maintain the best texture and appearance.

Make the fruit compote several days in advance and keep the fruit and sauce covered separately in the fridge, mix together just before using.

Can I freeze the pavlova?

This recipe is not suitable for freezing. You can, however, use frozen mixed berries to make the fruit compote or make up the compote and sauce and freeze separately defrost overnight in the fridge and mix together just before using.

Vegetarian

This recipe is suitable for vegetarians.

Gluten Free

As pavlova is made primarily from egg whites and sugar, it’s naturally gluten-free, making it an inclusive choice for those with dietary restrictions. Please check any packaged ingredients included in the recipe to ensure that they meet your requirements.

For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.

How should I serve Chocolate Berry Pavlova?

Plan to assemble the pavlova shortly before your guests arrive as this will ensure that the meringue remains crisp.

Slice the pavlova at the table to showcase its crisp shell and marshmallow centre, and serve immediately. If you wish you can add a sprig of mint, some chocolate curls or a dusting of icing sugar for a final elegant touch.

More Summer Berry Recipes

Summer Pudding with Scottish Berries

A delicious traditional British summer no-bake dessert made with white bread and Scottish strawberries, raspberries and blackcurrants.

Check out this recipe

Easy Blackberry and Apple Trifle

Easy Blackberry and Apple Trifle is a glorious layered dessert full of sweet and tart flavours topped with whipped cream and crunchy toasted almonds. 

Check out this recipe

White Chocolate Strawberry Cream Cake

A light white chocolate sponge cake filled with ripe strawberries, orange curd, and whipped cream nd topped with cream, strawberries and grated white chocolate., 

Check out this recipe

Chocolate Berry Pavlova

Jane Lovett

Crisp chocolate meringue, brushed with melted chocolate and topped with whipped cream and a berry compote.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine Australian, British, New Zealand

Servings 8

Calories 418 kcal

Ingredients

• 4 eggs
• 1 pinch salt
• 280 grams (1½ cups) caster sugar
• 1 teaspoon cornflour
• 1 teaspoon cocoa powder
• 1 teaspoon vanilla essence
• 1 teaspoon white wine vinegar
• 500 grams (2¾ cups) fresh or frozen mixed berries I used frozen blackcurrants and redcurrants and raspberries
• 50 grams (⅓ cups) dark chocolate semi sweet
• 425 millilitres (2 cups) double cream
• 1 tablespoon Icing sugar (optional) for dusting

Instructions

 

Make the meringue

• Preheat the oven to 140℃ (275℉), gas 1 and line a flat baking sheet with baking parchment.
• Carefully separate the yolks from the white of 4 eggs.
• Carefully separate the yolks from the white of 4 eggs. Whisk the egg whites with a pinch of salt until stiff, then add 225 grams (1½ cups) of caster sugar one tablespoon at a time, whisking it in well between each addition. The mixture will be very thick and shiny.
• When all the sugar is incorporated add 1 teaspoon of cornflour, 1 teaspoon of cocoa powder, 1 teaspoon of vanilla essence and 1 teaspoon white wine vinegar and whisk well again.
• Pile the mixture onto the lined baking sheet and mould it into a flattish round shape, roughly 20-25cm (8 – 9 inches) across and 4cm (1½ inches) deep. Make a dip in the middle using a metal spoon.
• Cook for 45 minutes, then turn the oven off leaving the pavlova inside until cold, without opening the door.
• Carefully peel off the parchment paper.

Make the berry compote

• Put 500 grams (2¾ cups) fresh or frozen berries into a non-reactive pan with the remaining 55 grams (¼ cup) caster sugar. Warm gently over a low heat, just until the fruit has thawed, trying not to break up the berries.
• Tip into a sieve over a bowl and leave to drain for 15 minutes or so. Pour the juice back into the pan and boil fast, stirring occasionally until it has reduced to a syrupy consistency that just coats the back of the wooden spoon. Leave to cool, it will thicken as it cools.

Assemble the Chocolate Berry Pavlova

• Melt 50 grams (⅓ cup) dark chocolate in a small bowl suspended over a pan of hot water or in 20 second bursts in a microwave.
• Carefully brush the melted chocolate over the top of the pavlova.
• Whip 425 ml ( 2 cups) double or whipping (heavy) cream lightly into soft peaks.
• Spoon the whipped cream into the centre of the pavlova.
• Mix the berries and the sauce together and spoon over the top.
• Decorate the pavlova with chocolate curls, mint leaves or a dusting of icing (powdered) sugar if liked.
• Serve in generous slices.

Nutrition

Calories: 418kcalCarbohydrates: 49gProtein: 5gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 142mgSodium: 53mgPotassium: 137mgFiber: 2gSugar: 46gVitamin A: 933IUVitamin C: 2mgCalcium: 55mgIron: 1mg

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Adapted from Make it Easy by Jane Lovatt.